The Vietnamese love their banh mi (bánh mì). The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese. They can be filled with barbecue pork, grilled chicken, tofu or even scrambled eggs in a breakfast version.

Ingredients:

Vegetable Pickle

1/4 cup Vinegar

3 tbsp Water

1 tbsp Sugar

1tsp Salt

1 Carrot, julienne or grated

150 gm Daikon, julienne or grated

Sandwich

4 Small baguettes

1/4 cup Mayonnaise

500 gm chicken, tofu or other filling (see variations)

½ Cucumber, thinly sliced

1/2 bunch Cilantro

2 to 3 Serrano or jalapeño pepper, thinly sliced (optional)

Soy sauce — to taste

Direction:

Stir the vinegar, water, sugar and salt together in a small bowl. Add the carrot and daikon, mix well and set aside to marinate for at least 30 minutes. Drain well before using on sandwiches.

Slice the baguettes open lengthwise, leaving one side of the bread as a hinge. Open the bread up and remove a little of the inside to hollow out a space.

Spread the inside of each bagette with mayo. Add layers of meat, marinated carrot and daikon, cucumbers, cilantro sprigs and chile peppers. Sprinkle with soy sauce and serve.